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Ingredients:
2 each habanero chiles, stems and seeds removed,
3 cl garlic, minced
2 tbsp lemon or lime juice
1/4 cup vinegar
1 salt, black & white pepper to taste
2 lb chicken wings
1/4 cup butter or margarine, melted
DIPPING SAUCE
1 cup plain nonfat yogurt
4 cl garlic, chopped
2 tbsp fresh cilantro, chopped
1/2 tsp lemon or lime juice
1 dash salt & black pepper
1 flour tortillas
Instructions:
: Prepare the marinade and let it rest overnight in the
refrigerator. Mix the wings with the marinade and let them sit for at
least two hours. : To prepare the dipping sauce, place all
ingredients for the dipping sauce in a blender or food processor and
blend until smooth, about 10 to 20 seconds.
: Spread aluminum foil over a baking sheet and arrange the wings
on it. Brush the wings with the melted butter, being careful not to
rub off the marinade.
Bake in a 375 degree oven for about 40 minutes; for extra crispness
broil for 5 minutes longer. Serve the wings with warmed flour
tortillas and the dipping sauce. Serves 4 to 6. Heat Scale: Hot.
From Frendy Glasser, in _Chile Pepper_ August, 1996. Typos by Jeff
Pruett. From: Jeff Pruett
Date: 04 Sep 96
Servings: 4
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Habanero Hot Wings Recipe brought to you by Mexican Recipes To-Go
